Abstract
Orange juice by-products, including peel, segments, and seeds, account for more than 50% of the total mass. This study aims to valorize the peel and segments of Sai Nam Phueng (Citrus reticulata Blanco ‘Sai Nam Phueng’) orange juice by-products by producing crude pectic oligosaccharides (POS) with prebiotic potential using pulsed electric field (PEF)-assisted enzymatic treatment. PEF was performed for 5 min at field strengths of 10 and 7.5 kV/cm for orange peel powder (OPP) and orange segment powder (OSP), respectively, combined with Cellulase XL-531 at a concentration of 1.75%, pH 5.5, 40 °C for 2 h. The crude OPP-POS and OSP-POS yields were 19.16% and 17.51%, respectively, significantly higher than values obtained with PEF or enzymic hydrolysis singly. Thin layer chromatography results showed that the crude POS consisted of oligogalacturonic acids with various degrees of polymerization. Both POS products could enhance the growth of target probiotic bacteria and simultaneously produce short-chain fatty acids, especially propionic acid. Furthermore, the crude POS products also showed more than 90% resistance to simulated gastrointestinal digestion. These findings support the utilization of by-products from Sai Nam Phueng orange juice as a potential source for prebiotic production using PEF.
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Acknowledgements
This research was financially supported by the “CMU Junior Research Fellowship Program”, Chiang Mai University (Grant No. JRCMU2564_067), and the National Research Council of Thailand (Grant No. N25A650532).
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There is funding by Chiang Mai University and the National Research Council of Thailand as mentioned in the acknowledgement.
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Sudarat Thikham: Investigation, Methodology, Visualization, Writing—original draft. Sitthidat Tongdonyod: Writing—original draft. Chatchawan Kantala: Methodology, Writing—review & editing, Phatthanaphong Therdtatha: Methodology, Writing—review & editing, Wannaporn Klangpetch: Supervision, Resources, Conceptualization, Investigation, Methodology, Writing—review & editing, Project administration, Funding acquisition.
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Thikham, S., Tongdonyod, S., Kantala, C. et al. Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential. J Food Sci Technol 61, 320–330 (2024). https://doi.org/10.1007/s13197-023-05843-8
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DOI: https://doi.org/10.1007/s13197-023-05843-8